Pepper Soup
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 472 mg | (497 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Red Bell pepper
- 400 milliliters vegetable stock
- freshly ground peppers
- salt
- Chili powder (as desired)
- 1 small Eggplant
- olive oil
Preparation steps
1.
Grill the peppers on all sides until the skin blisters. Halve them, remove seeds and mash them into a pulp. Boil the vegetable stock with the pepper pulp. Simmer for 2-3 minutes, then season with pepper and chili. Add salt to taste.
2.
Cut eggplant into small cubes and cook in heavily salted water for 5-10 minutes. Heat 5 tablespoons of oil in a pan and fry the eggplant cubes until golden brown. Season with salt and pepper. Serve the pepper soup with the fried eggplant.
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